Makes about 4 cups
|6||ripe Hass avocados|
|1/2||medium white onion, finely chopped|
|2||serrano chilies, seeded and finely chopped|
|1||medium tomato, seeded and chopped|
|3||tablespoons chopped fresh cilantro|
|3||tablespoons lime juice|
|1||clove garlic, finely chopped|
|Salt and black pepper, to taste|
|Tortilla chips (for serving)|
1. Run a knife through each avocado lengthwise, cutting all the way around and down to the pit. Twist the two halves in opposite directions, and pull apart to reveal the pit. Dig out the pit with a spoon. Scoop the avocado flesh into a medium bowl.
2. Add the onion and chilies. Using a large fork, coarsely mash the avocados; the mixture should not be smooth. Add the tomato, cilantro, lime juice, garlic, salt, and black pepper. Mix well. Taste for seasoning and add more salt and black pepper, if you like. You may need more salt than you think, as the avocados can take a good deal.
3. Transfer to a serving bowl and serve with tortilla chips.
Note: To prepare up to 8 hours in advance, press plastic wrap directly onto the surface of the guacamole to keep out air; refrigerate.
Adapted from Adrian Gonzalez in “Diamond Dishes’’